eCook Meal
Banh Mi-style Burger
with fries & a sweet sriracha mayo
This delicious chicken burger is inspired by Vietnamese Banh Mi, making it fresh yet spicy & packed with umami flavours! Served with lime-pickled cucumber & red onion, potato fries, and a sweet sriracha kewpie mayo.
Serving guide
Choose your portion size.
CRISPY FRIES
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Generously coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Drain on paper towel and season.
PICKLE & PREP
In a bowl, combine the juice of 1 Lime wedge, a sweetener of choice, and seasoning. Add the sliced onion, and the Cucumber ribbons. Toss until fully coated and set aside to pickle. In a separate small bowl, combine the kewpie mayo and the sweet sriracha (to taste). Set aside for serving. Roughly chop ½ the picked coriander.
SHAPE & SHIFT
In a bowl, combine the Chicken mince, the seasoned soy sauce (to taste), the grated ginger, the lime zest, the chopped coriander, and the diced red onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into one 2cm thick patty (don't worry if it is a bit wet!).
GOLDEN PATTIES
Place a pan over high heat with a drizzle of oil. When hot, add the patty and fry for 4-5 minutes per side until golden. Remove from the pan and rest for 2 minutes before serving.
TOASTED BUNS
Spread butter over the cut-side of the halved bun or brush with oil. Return the pan to medium heat. When hot, add the halved bun, cut-side down, and toast for 1-2 minutes until crisp. Drain the pickling liquid from the onion & Cucumber.
ASSEMBLE!
Top the bottom half of the burger bun with the rinsed salad leaves and the patty. Drizzle over the sweet sriracha mayo (to taste), and top with the pickled Cucumber & onion and the remaining coriander. Toss any remaining cucumber & onion and salad leaves, and serve on the side along with the fries, any remaining lime wedges, and any remaining sriracha mayo for dipping. Enjoy!
CRISPY FRIES
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Generously coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Drain on paper towel and season.
PICKLE & PREP
In a bowl, combine the juice of 2 Lime wedges, a sweetener of choice, and seasoning. Add the sliced onion, and the Cucumber ribbons. Toss until fully coated and set aside to pickle. In a separate small bowl, combine the kewpie mayo and the sweet sriracha (to taste). Set aside for serving. Roughly chop ½ the picked coriander.
SHAPE & SHIFT
In a bowl, combine the Chicken mince, the seasoned soy sauce (to taste), the grated ginger, the lime zest, the chopped coriander, and the diced red onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into two 2cm thick patties (don’t worry if they are a bit wet!).
GOLDEN PATTIES
Place a pan over high heat with a drizzle of oil. When hot, add the patties and fry for 4-5 minutes per side until golden. Remove from the pan and rest for 2 minutes before serving.
TOASTED BUNS
Spread butter over the cut-side of the halved buns or brush with oil. Return the pan to medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp. Drain the pickling liquid from the onion & Cucumber.
ASSEMBLE!
Top the bottom halves of the burger buns with the rinsed salad leaves and the patties. Drizzle over the sweet sriracha mayo (to taste), and top with the pickled Cucumber & onion and the remaining coriander. Toss any remaining cucumber & onion and salad leaves, and serve on the side along with the fries, any remaining lime wedges, and any remaining sriracha mayo for dipping. Enjoy!
CRISPY FRIES
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Generously coat in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Drain on paper towel and season.
PICKLE & PREP
In a bowl, combine the juice of 3 Lime wedges, a sweetener of choice, and seasoning. Add the sliced onion, and the Cucumber ribbons. Toss until fully coated and set aside to pickle. In a separate small bowl, combine the kewpie mayo and the sweet sriracha (to taste). Set aside for serving. Roughly chop ½ the picked coriander.
SHAPE & SHIFT
In a bowl, combine the Chicken mince, the seasoned soy sauce (to taste), the grated ginger, the lime zest, the chopped coriander, and the diced red onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into three 2cm thick patties (don’t worry if they are a bit wet!).
GOLDEN PATTIES
Place a pan over high heat with a drizzle of oil. When hot, add the patties and fry for 4-5 minutes per side until golden.vYou may need to do this step in batches. Remove from the pan and rest for 2 minutes before serving.
TOASTED BUNS
Spread butter over the cut-side of the halved buns or brush with oil. Return the pan to medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp. Drain the pickling liquid from the onion & Cucumber.
ASSEMBLE!
Top the bottom halves of the burger buns with the rinsed salad leaves and the patties. Drizzle over the sweet sriracha mayo (to taste), and top with the pickled Cucumber & onion and the remaining coriander. Toss any remaining cucumber & onion and salad leaves, and serve on the side along with the fries, any remaining lime wedges, and any remaining sriracha mayo for dipping. Enjoy!
CRISPY FRIES
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Generously coat in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Drain on paper towel and season.
PICKLE & PREP
In a bowl, combine the juice of 4 Lime wedges, a sweetener of choice, and seasoning. Add the sliced onion, and the Cucumber ribbons. Toss until fully coated and set aside to pickle. In a separate small bowl, combine the kewpie mayo and the sweet sriracha (to taste). Set aside for serving. Roughly chop ½ the picked coriander.
SHAPE & SHIFT
In a bowl, combine the Chicken mince, the seasoned soy sauce (to taste), the grated ginger, the lime zest, the chopped coriander, and the diced red onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into four 2cm thick patties (don’t worry if they are a bit wet!).
GOLDEN PATTIES
Place a pan over high heat with a drizzle of oil. When hot, add the patties and fry for 4-5 minutes per side until golden. You may need to do this step in batches. Remove from the pan and rest for 2 minutes before serving.
TOASTED BUNS
Spread butter over the cut-side of the halved buns or brush with oil. Return the pan to medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp. Drain the pickling liquid from the onion & Cucumber.
ASSEMBLE!
Top the bottom halves of the burger buns with the rinsed salad leaves and the patties. Drizzle over the sweet sriracha mayo (to taste), and top with the pickled Cucumber & onion and the remaining coriander. Toss any remaining cucumber & onion and salad leaves, and serve on the side along with the fries, any remaining lime wedges, and any remaining sriracha mayo for dipping. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R193.15
for 4 servings · R48.29 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Limes needs 4Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Fresh Ginger needs 80 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 23% of packR22.85
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
Not in the Woolies basket — source these elsewhere:
- Kewpie Mayo
- Seasoned Soy Sauce
- Schoon Burger Buns
- Sweet Sriracha
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Banh Mi-style Burger?
The preparation time for Banh Mi-style Burger with fries & a sweet sriracha mayo is between 30 and 60 minutes.
What is the total time required to make Banh Mi-style Burger with fries & a sweet sriracha mayo?
The total time required to make Banh Mi-style Burger with fries & a sweet sriracha mayo is between 40 and 70 minutes.
How many servings does Banh Mi-style Burger provide?
4 servings
What are the main ingredients in Banh Mi-style Burger?
Chicken, Chicken Mince, Cucumber, Fresh Coriander, Ginger, Kewpie Mayo, Lime, Potato, Red Onion, Salad Leaves, Schoon Burger Bun, Seasoned Soy Sauce, Sweet Sriracha
What is the nutritional information of Banh Mi-style Burger?
Calories: 1177, Carbs: 109 grams, Fat: grams, Protein: 43.9 grams, Sugar: 22.1 grams, Salt: 2501 grams
How do I prepare Banh Mi-style Burger?
SHAPE & SHIFT: In a bowl, combine the chicken mince, the seasoned soy sauce (to taste), the grated ginger, the lime zest, the chopped coriander, and the diced red onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into two 2cm thick patties (don’t worry if they are a bit wet!). GOLDEN PATTIES: Place a pan over high heat with a drizzle of oil. When hot, add the patties and fry for 4-5 minutes per side until golden. Remove from the pan and rest for 2 minutes before serving. ASSEMBLE!: Top the bottom halves of the burger buns with the rinsed salad leaves and the patties. Drizzle over the sweet sriracha mayo (to taste), and top with the pickled cucumber & onion and the remaining coriander. Toss any remaining cucumber & onion and salad leaves, and serve on the side along with the fries, any remaining lime wedges, and any remaining sriracha mayo for dipping. Enjoy! TOASTED BUNS: Spread butter over the cut-side of the halved buns or brush with oil. Return the pan to medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp. Drain the pickling liquid from the onion & cucumber. PICKLE & PREP: In a bowl, combine the juice of 2 lime wedges, a sweetener of choice, and seasoning. Add the sliced onion, and the cucumber ribbons. Toss until fully coated and set aside to pickle. In a separate small bowl, combine the kewpie mayo and the sweet sriracha (to taste). Set aside for serving. Roughly chop ½ the picked coriander. CRISPY FRIES: Preheat the oven to 200°C. Spread out the potato fries on a roasting tray. Generously coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Drain on paper towel and season.
What should be prepared from my kitchen to make Banh Mi-style Burger?
Chicken, Chicken Mince, Cucumber, Fresh Coriander, Ginger, Kewpie Mayo, Lime, Potato, Red Onion, Salad Leaves, Schoon Burger Bun, Seasoned Soy Sauce, Sweet Sriracha
How many calories does Banh Mi-style Burger have?
1177 calories
How much fat content does Banh Mi-style Burger have?
grams